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Neapolitan Cake Recipe

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  3. Neapolitan Cake Recipe
Posted Date : 22 Jan 2025
Neapolitan cake recipe for cake chefs and professional bakers using vanilla cake mix, chocolate cake mix and raspberry cake premix by Swiss Bake Ingredients
BAKE TEMP : 200°C - 180°C
MIXING TIME : 6 - 8 mins
BAKE TIME : 80 mins
PREP TIME : 1.30 mins

Ingredients

For Vanilla Cake: 
Swiss Bisquit Vanilla Cake Mix – 1000g 
Fresh Eggs – 750g 
Water – 160g 

For Chocolate Cake: 
Swiss Bisquit Schoko Cake Mix – 1000g 
Fresh Eggs – 750g 
Water – 160g 

For Raspberry Cake: 
SwissBake® Raspberry Cake Mix – 1000g 
Fresh Eggs – 500g 
Water – 240g 
Vegetable Oil – 50g 

For Neapolitan Cake Layering: 
Vanilla Mousse – 400g 
Chocolate Mousse – 400g 
Raspberry Mousse – 400g 
Fresh Strawberries – 8 to 10 nos. for garnish 

Method

For Vanilla Sponge Cake Recipe: 
  1. Pre-heat the oven to 200°C. 
  2. Combine Swiss Bisquit – Vanilla, water, and fresh eggs in a mixing bowl. 
  3. Using a planetary mixer with the whisk attachment, mix at high speed for 6-8 minutes until the batter is light and airy. 
  4. Scale and pour the batter into a prepared 8-inch round cake tin. 
  5. Bake at 200°C, reducing the temperature to 180°C after 5 minutes, and continue baking for 20-25 minutes. 
  6. Remove from the oven and let the sponge cake cool completely on a wire rack. 

For Chocolate Sponge Cake Recipe: Follow the above-mentioned recipe by using Swiss Bisquit – Schoko 

For Raspberry Cake Recipe:
  1. Pre-heat the oven to 180°C. 
  2. Combine SwissBake® Raspberry Velvet Cake Mix, water, vegetable oil and fresh eggs in a mixing bowl. 
  3. Using a whisk attachment with a planetary mixer, whip at slow speed for 1 minutes and scrape the batter from the sides. 
  4. Mix at high speed for 3 minutes until smooth. 
  5. Pour the batter into an 8-inch round cake tin and bake at 180°C for 25 minutes. 
  6. Cool the sponge completely on a wire rack 

For Layering and Final Presentation: 
  1. Place the chocolate sponge as the base layer on a cake board. Spread an even layer of chocolate mousse over the sponge. 
  2. Add the raspberry sponge on top of the chocolate layer. Spread a generous layer of raspberry mousse. 
  3. Place the vanilla sponge as the top layer and spread vanilla mousse evenly. 
  4. Cover the entire cake with whipped cream for a smooth finish. 
  5. Garnish the top with fresh strawberries and chocolate decorations. 
  6. Optionally, add chocolate shavings or drizzle chocolate ganache for extra flair. 

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